Categories: Poultry 
      Yield: 4 servings 
  
      6 ea 8-inch flour tortillas 
      2 T  Vegetable oil 
      3 T  All purpose flour 
      1 lb Chicken cutlets (about 6) 
     10 oz Can enchilada sauce 
     11 oz Can vacuum-packed corn 
      4 oz Can whole green chilies 
    3/4 c  Shredded Cheddar cheese 
      2 ea Medium-size scallions 
      1 x  (For garnish) 
  
  1. Heat oven to 375.  Wrap tortillas in foil.  Place directly on oven 
     rack. 
  2. Heat oil in a large nonstick skillet.  Put flour and cutlets into a 
     large plastic bag and shake to lightly coat chicken. 
  3. Add chicken to skillet and cook (in batches if necessary), 1 to 2 
     minutes per side until golden.  Remove to paper towels to drain. 
     Wipe out skillet.  Add enchilada sauce and corn and bring to a 
     boil. 
  4. Meanwhile, drain and coarsely chop chilies. 
  5. Arrange cutlets on sauce.  Top with chilies and cheese.  Cover, 
     reduce heat and simmer 1 to 2 minutes until cheese melts.  Slice 
     scallions and sprinkle over top. 
  6. Remove tortillas from oven.  To serve, put 1 cutlet and some sauce 
     on each tortilla.  Fold or roll up. 
  Makes 4 servings.  Per serving:  560 cal, 40 g protein, 64 g 
  carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium 
  Source:  Woman's Day, 12/17/91